I love lasagna. It is by far my favorite meal and actually one of the first things I ever learned how to bake from scratch. I have really special memories of making lasagna with my mom and it was always one of those go-to comfort foods. I’m also a lasagna traditionalist. I’m just not a fan of all of these green, veggie lasagna variations. I want red sauce, meet, noodles and cheese. (Okay fine, you can sneak some veggies in the sauce but I better not see them!)
Enter a lasagna lover’s worst nightmare. I go and marry a man who is highly lactose intolerant and lasagna is pretty much the epitome of what he cannot eat. At least it was until I discovered this lovely little recipe. I substituted the mozzarella with sheep cheese and the ricotta with goat. Whallah! It tastes even better than a traditional lasagna (slightly sweeter) but is completely Luke friendly. Give it a whirl! The recipe is also in my Plan To Eat.
- lasagna noodles
- 1 package of ground turkey or beef
- 1 can of pasta sauce
- 1 zucchini, diced
- 1 red bell pepper, diced
- 6-10 mushrooms, diced
- 6 ounces of goat cheese
- 4 cups of manchego cheese, grated
- Preheat oven to 450 degrees.
- In a pan, brown ground turkey or beef.
- Combine meet, pasta sauce, zucchini, red bell pepper and mushroom. Heat until veggies are soft.
- Place a layer of noodles in a pan.
- Cover with goat cheese.
- Sprinkle sauce combination over the goat cheese.
- Add a layer of sheep cheese.
- Repeat layers until pan is full (I do 4) and you have used all of the ingredients.
- Bake for 45 minutes and serve warm.